Watercress, leek and coconut soup
Watercress has been shown to reduce DNA damage in white blood cells and positively alter blood antioxidant concentrations, making it a wonderful medicinal plant to decrease inflammation and detoxify your entire body. Enjoy its fresh, earthy taste in this well-balanced, creamy blend. It also tastes great!
Recipe and image from 'Heal Your Gut' by Lee Holmes (Murdoch Books), RRP $29.99.
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1 tablespoon extra virgin coconut oil or 2 teaspoons ghee
1 onion, diced 1 garlic clove, crushed
1 leek, white part only, finely sliced
1 medium turnip, peeled and diced
85 g (23/4 cups) watercress, rinsed, plus extra to serve
270 ml tin additive-free coconut milk
375 ml (11/2 cups) vegetable stock
Celtic sea salt and freshly cracked black pepper, to taste
- Melt the oil or ghee in a medium saucepan over medium heat.
- Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent. Add the leek, turnip, watercress, coconut milk and stock, then bring to the boil.
- Reduce the heat to low then simmer, covered, for 20 minutes.
- Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. Add salt to taste, reheat if necessary, then grind over black pepper, garnish with extra watercress and serve.